Go Back
–+ servings
Italian Pasta Salad

Delicious Italian Pasta Salad That Will Wow Your Guests

This Italian Pasta Salad with Chickpeas is vibrant, healthy, and packed with flavors, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Fusilli Pasta Gluten-free option available
  • 1 can Chickpeas Drain and rinse to reduce sodium
  • 1 cup Cherry Tomatoes Halved; can substitute with diced tomatoes
  • 1 cup Mini Sweet Peppers Diced; regular bell peppers are an option
  • 1/2 cup Pepperoncini Peppers Adjust quantity for desired spice
  • 1/2 cup Kalamata Olives Pitted; can use green olives
  • 1/2 cup Parmesan Cheese Can substitute with dairy-free cheese
  • 1/2 cup Provolone or Mozzarella Cheese Use vegan cheese for a plant-based option
  • 2 cups Fresh Baby Spinach Arugula can be used for a spice twist
For the Dressing
  • 1/2 cup Extra-Virgin Olive Oil High-quality oil enhances flavor
  • 1/4 cup Red Wine Vinegar White wine or balsamic vinegar can be substituted
  • 2 tablespoons Pepperoncini Brine Can substitute with lemon juice
  • 2 tablespoons Shallots Minced
  • 2 cloves Garlic Minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Kosher Salt Adjust based on other ingredients
  • 1/2 teaspoon Black Pepper

Equipment

  • pot
  • colander
  • mixing bowl
  • whisk
  • tongs

Method
 

Directions
  1. Cook the Pasta: Bring a pot of salted water to a boil. Add the fusilli pasta and cook until al dente, about 8-10 minutes. Drain and set aside to cool.
  2. Prepare the Dressing: In a bowl, whisk together olive oil, vinegar, brine, shallots, garlic, oregano, parsley, salt, and pepper. Let it sit for 10 minutes.
  3. Combine the Salad Ingredients: In a large bowl, add cooled pasta, chickpeas, tomatoes, peppers, spinach, pepperoncini, olives, and cheese. Mix gently.
  4. Dress the Salad: Pour dressing over salad and toss to coat evenly.
  5. Chill Before Serving: Cover and refrigerate for at least 1-2 hours before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Customize vegetables and let the salad sit in the fridge for optimal flavor. Revive leftovers with a drizzle of olive oil.

Tried this recipe?

Let us know how it was!